]]>Comment on More from Rogue Creamery by WordPress Tutorialhttp://cheesebyhand.com/?p=600#comment-25366
Wed, 06 Oct 2010 03:05:47 +0000http://cheesebyhand.com/?p=600#comment-25366<strong>WordPress Tutorial...</strong>
Cheers for yet another first-rate article. I am always looking at for super WordPress good tips to recommend to my own readers. Thank you for making this article. It’s exactly what I was looking out for. Truly excellent post....WordPress Tutorial…

Cheers for yet another first-rate article. I am always looking at for super WordPress good tips to recommend to my own readers. Thank you for making this article. It’s exactly what I was looking out for. Truly excellent post….

]]>Comment on Bleu Mont Dairy by field trip … Bleu Mont Dairy in Blue Mounds, WI « STRESSCAKEhttp://cheesebyhand.com/?p=317#comment-24629
Mon, 26 Apr 2010 02:19:22 +0000http://cheesebyhand.com/?p=317#comment-24629[...] His dairy - Bleu Mont &#8211; is interesting in that it is neither a farm per se, nor a dairy. [Discuss.] What he does is make cheese; very good, very interesting and very delicious cheese. He uses milk from local dairies in his friend’s cheesemaking facilities then brings it back to his rather unique aging cave. And oh boy, what a cave it is. After traveling through Great Britain studying cheesemaking he noticed that many were aged not in climate controlled, clinical stainless steel rooms but in chambers built into the ground. He started asking around and learned that this was by far preferred as there are distinct advantages. The temperature is consistent all year round and doesn&#8217;t require a lot of energy to heat/cool/maintain, the humidity levels remain constant and it&#8217;s a very friendly environment for the necessary spores and bacteria needed for aging. So a few years ago, he dug out a massive crater on his land, built his own “cave” and hasn’t looked back since. There are a few photos of the construction process here. More cheese in the cave ... [...][…] His dairy - Bleu Mont – is interesting in that it is neither a farm per se, nor a dairy. [Discuss.] What he does is make cheese; very good, very interesting and very delicious cheese. He uses milk from local dairies in his friend’s cheesemaking facilities then brings it back to his rather unique aging cave. And oh boy, what a cave it is. After traveling through Great Britain studying cheesemaking he noticed that many were aged not in climate controlled, clinical stainless steel rooms but in chambers built into the ground. He started asking around and learned that this was by far preferred as there are distinct advantages. The temperature is consistent all year round and doesn’t require a lot of energy to heat/cool/maintain, the humidity levels remain constant and it’s a very friendly environment for the necessary spores and bacteria needed for aging. So a few years ago, he dug out a massive crater on his land, built his own “cave” and hasn’t looked back since. There are a few photos of the construction process here. More cheese in the cave … […]
]]>Comment on Pug’s Leap Farm by Pug’s Leap Farm : Healdsburg Magazine : A local perspectivehttp://cheesebyhand.com/?p=186#comment-23695
Wed, 17 Mar 2010 14:37:45 +0000http://cheesebyhand.com/?p=186#comment-23695[...] [This article is courtesy of Sasha at Cheese By Hand, a blog dedicated to discovering America one cheese at a time. Originally published 31 July 2008.] [...][…] [This article is courtesy of Sasha at Cheese By Hand, a blog dedicated to discovering America one cheese at a time. Originally published 31 July 2008.] […]
]]>Comment on Jasper Hill Farm Interview by what cheese am I eating now no. 5 – The Dirty Wayhttp://cheesebyhand.com/?p=513#comment-23653
Thu, 25 Feb 2010 21:37:45 +0000http://cheesebyhand.com/?p=513#comment-23653[...] Jasper Hill. Let me say a few words about who they are and what they are up to. The farm and creamery are owned by two brothers, Mateo and Andy Kehler and is located in northern Vermont. They make rock-star cheese. Don&#8217;t believe me? Do a search for &#8220;Constant Bliss.&#8221; Chefs like Emeril Lagasse and Martha Stewart advocate for it and use it in their recipes. Not only do they make rock-star cheese, but they are also working hard to renew and regenerate Vermont&#8217;s local dairy economy. Specifically, they have created The Cellars at Jasper Hill, a beautiful, huge facility built exclusively for affinage. The cellars are not only where Jasper Hill ages its cheese, but where cheesemakers all over Vermont come to partake of Mateo and Andy&#8217;s facility and expertise. When we were last in Vermont, we met a pair of young cheesemakers just starting out. They had a very small facility and could not afford the equipment needed to create a good cheese cave. So, these two women age their cheese at The Cellars. When Ross and I were at VIAC over the summer, we had the oppertunity to meet Mateo and talk with him about the Cellars project. Mateo essentially said that the aging process is one of the most cost-prohibitive aspects of small-scale dairying, especially at start-up. His Cellars support the cheesemaking industry in Vermont by providing a common facility. The fine folks of Cheese By Hand did a wonderful interview with Jasper Hill, where you can learn loads about their awesome work. [...][…] Jasper Hill. Let me say a few words about who they are and what they are up to. The farm and creamery are owned by two brothers, Mateo and Andy Kehler and is located in northern Vermont. They make rock-star cheese. Don’t believe me? Do a search for “Constant Bliss.” Chefs like Emeril Lagasse and Martha Stewart advocate for it and use it in their recipes. Not only do they make rock-star cheese, but they are also working hard to renew and regenerate Vermont’s local dairy economy. Specifically, they have created The Cellars at Jasper Hill, a beautiful, huge facility built exclusively for affinage. The cellars are not only where Jasper Hill ages its cheese, but where cheesemakers all over Vermont come to partake of Mateo and Andy’s facility and expertise. When we were last in Vermont, we met a pair of young cheesemakers just starting out. They had a very small facility and could not afford the equipment needed to create a good cheese cave. So, these two women age their cheese at The Cellars. When Ross and I were at VIAC over the summer, we had the oppertunity to meet Mateo and talk with him about the Cellars project. Mateo essentially said that the aging process is one of the most cost-prohibitive aspects of small-scale dairying, especially at start-up. His Cellars support the cheesemaking industry in Vermont by providing a common facility. The fine folks of Cheese By Hand did a wonderful interview with Jasper Hill, where you can learn loads about their awesome work. […]
]]>Comment on Carr Valley Cheese Company by Allen Walekhttp://cheesebyhand.com/?p=318#comment-23618
Thu, 03 Sep 2009 16:46:23 +0000http://cheesebyhand.com/?p=318#comment-23618Is the Mauston factory facility store open on Saturday?
Need to pick up 5yr. old aged cheddar and some curds.Is the Mauston factory facility store open on Saturday?
Need to pick up 5yr. old aged cheddar and some curds.
]]>Comment on Twig Farm Interview by Food Blogshttp://cheesebyhand.com/?p=516#comment-23479
Wed, 23 Jan 2008 00:23:46 +0000http://cheesebyhand.com/?p=516#comment-23479<strong>Two serendipitous encounters with Twig Farm Cheese</strong>
Filed under: Cheese , Food Quest , Artisan Foods A couple of weeks ago, I headed over to DiBruno Bros.Two serendipitous encounters with Twig Farm Cheese

]]>Comment on Lost lambs by Joannehttp://cheesebyhand.com/?p=435#comment-9077
Sun, 04 Feb 2007 17:15:39 +0000http://cheesebyhand.com/?p=435#comment-9077While far from informed on this matter, slaughterhouses are a huge problem in California just because of the USDA regulations, but as you pointed out it's a nationwide issue. I read a good article on our California problem a while back. Here's the link:
http://www.sautewednesday.com/archives/2006/06/slaughterhouse.htmlWhile far from informed on this matter, slaughterhouses are a huge problem in California just because of the USDA regulations, but as you pointed out it’s a nationwide issue. I read a good article on our California problem a while back. Here’s the link:

]]>Comment on Cato Corner Farm by Anna Malootianhttp://cheesebyhand.com/?p=360#comment-8735
Fri, 02 Feb 2007 19:31:34 +0000http://cheesebyhand.com/?p=360#comment-8735I tasted some of your delicious cheeses last night. do you have a sales room where I can buy some?I tasted some of your delicious cheeses last night. do you have a sales room where I can buy some?
]]>Comment on Lost lambs by Jim Kinseyhttp://cheesebyhand.com/?p=435#comment-8385
Wed, 31 Jan 2007 19:54:46 +0000http://cheesebyhand.com/?p=435#comment-8385Great article - It makes a good point that you should not only be concerned about supporting your local farmers and growers, but also those small businesses that are closely tied to the local farms.Great article - It makes a good point that you should not only be concerned about supporting your local farmers and growers, but also those small businesses that are closely tied to the local farms.
]]>Comment on Andante Dairy by Petaluma Notary Publichttp://cheesebyhand.com/?p=180#comment-8251
Wed, 31 Jan 2007 00:25:05 +0000http://cheesebyhand.com/?p=180#comment-8251This place is wonderful!This place is wonderful!
]]>Comment on Shepherd’s Way Farms by Jennyhttp://cheesebyhand.com/?p=272#comment-7009
Fri, 19 Jan 2007 13:49:19 +0000http://cheesebyhand.com/?p=272#comment-7009I am terribly sorry to hear about the fire. Thank you for not giving up. It is inspirational that you choose to continue and improve your piece in the world. I think your plan for investors is progressive and I would love to see what I might do to help. - jenny from minneapolisI am terribly sorry to hear about the fire. Thank you for not giving up. It is inspirational that you choose to continue and improve your piece in the world. I think your plan for investors is progressive and I would love to see what I might do to help. - jenny from minneapolis
]]>Comment on Sweet Home Farm by Roberthttp://cheesebyhand.com/?p=122#comment-6808
Wed, 17 Jan 2007 19:09:48 +0000http://cheesebyhand.com/?p=122#comment-6808Great site. Would you have a recipe for making asiago at home. I am a relatively new cheesemaker. This would be great!Great site. Would you have a recipe for making asiago at home. I am a relatively new cheesemaker. This would be great!
]]>Comment on Carr Valley Cheese Company by Paul Ekhttp://cheesebyhand.com/?p=318#comment-3671
Wed, 20 Dec 2006 04:01:09 +0000http://cheesebyhand.com/?p=318#comment-3671I grew up in Oconto. County Line &#38; Krause's always had fresh curds. Unfortunately Carr Valley is on the I-94 route from Madison to Eau Claire (Mauston). The other two stores are northwest of Madison I believe.
Yes Marisa, your dad is a god !!! You must be the name sake for the Marisa Cheese. Loved the Thistle Marisa !!! Your dad said he can no longer get the thistle. Bummer !!! Was very nice to finally get to meet him in Kohler last fall. Very nice man and one hell of a cheesemaker. Putting Wisconsin cheese back where it belongs. The hell with Vermont.I grew up in Oconto. County Line & Krause’s always had fresh curds. Unfortunately Carr Valley is on the I-94 route from Madison to Eau Claire (Mauston). The other two stores are northwest of Madison I believe.

Yes Marisa, your dad is a god !!! You must be the name sake for the Marisa Cheese. Loved the Thistle Marisa !!! Your dad said he can no longer get the thistle. Bummer !!! Was very nice to finally get to meet him in Kohler last fall. Very nice man and one hell of a cheesemaker. Putting Wisconsin cheese back where it belongs. The hell with Vermont.

]]>Comment on Uplands Cheese Company by clark overbyhttp://cheesebyhand.com/?p=285#comment-3363
Sat, 16 Dec 2006 07:36:50 +0000http://cheesebyhand.com/?p=285#comment-3363props to you, pretty neat article. i am a sous chef at the marriott in madison, and we feature plesant ridge reserve to all of our hotel's resturant guest's on our nightly cheese plate and it has been a huge hit since its inception. we have handed out probably hundred's of upland's cheese co. flyers to our customers since we started this program about 8 month's ago. truly an awesome product. thank's for putting it out there. sincerely,clarkprops to you, pretty neat article. i am a sous chef at the marriott in madison, and we feature plesant ridge reserve to all of our hotel’s resturant guest’s on our nightly cheese plate and it has been a huge hit since its inception. we have handed out probably hundred’s of upland’s cheese co. flyers to our customers since we started this program about 8 month’s ago. truly an awesome product. thank’s for putting it out there. sincerely,clark
]]>Comment on Carr Valley Cheese Company by Marisa Cookhttp://cheesebyhand.com/?p=318#comment-2646
Wed, 06 Dec 2006 19:32:27 +0000http://cheesebyhand.com/?p=318#comment-2646My dads the best!My dads the best!
]]>Comment on Sweet Home Farm by Michele Meyer-Arendthttp://cheesebyhand.com/?p=122#comment-2216
Fri, 24 Nov 2006 19:06:47 +0000http://cheesebyhand.com/?p=122#comment-2216Please send me your hours of operation. I would like to come buy some of your delicious cheeses for the holiday season. I am coming from Pensacola and have been to your shop a few times before. I am never sure of your hours though!
thanks.Please send me your hours of operation. I would like to come buy some of your delicious cheeses for the holiday season. I am coming from Pensacola and have been to your shop a few times before. I am never sure of your hours though!
thanks.
]]>Comment on Sweet Home Farm by Lori Seaborghttp://cheesebyhand.com/?p=122#comment-1791
Sat, 11 Nov 2006 15:33:29 +0000http://cheesebyhand.com/?p=122#comment-1791We're blessed enough to leave close enough to Sweet Home Farm to visit it several times a year. Yesterday, I picked up Tuscany, a tomato basil and garlic cheese and absolutely love it!!
Thanks for the article. It was great to read about their lives as well as their cheese.
p.s. It's November 2006 now, and their chickens still look very happy! ;)We’re blessed enough to leave close enough to Sweet Home Farm to visit it several times a year. Yesterday, I picked up Tuscany, a tomato basil and garlic cheese and absolutely love it!!

Thanks for the article. It was great to read about their lives as well as their cheese.

p.s. It’s November 2006 now, and their chickens still look very happy!

]]>Comment on What do these words actually mean? by Tanahttp://cheesebyhand.com/?p=385#comment-1707
Fri, 10 Nov 2006 04:48:38 +0000http://cheesebyhand.com/?p=385#comment-1707Thanks for posting this. I linked to you on my blog. Much appreciated.Thanks for posting this. I linked to you on my blog. Much appreciated.
]]>Comment on What do these words actually mean? by Jackhttp://cheesebyhand.com/?p=385#comment-925
Mon, 23 Oct 2006 17:26:24 +0000http://cheesebyhand.com/?p=385#comment-925"A specialty cheese type cannot have a nationwide annual volume of more than 40 million pounds.”
So, Velveeta, not. But one that some company makes 39 MILLION pounds is. Hmmm. Doesn't get more meaningless than that!“A specialty cheese type cannot have a nationwide annual volume of more than 40 million pounds.”

So, Velveeta, not. But one that some company makes 39 MILLION pounds is. Hmmm. Doesn’t get more meaningless than that!

]]>Comment on Shepherd’s Way Farms by Pritishhttp://cheesebyhand.com/?p=272#comment-862
Sun, 22 Oct 2006 05:10:05 +0000http://cheesebyhand.com/?p=272#comment-862So I had this cheese during a brilliant dinner in san francisco and I wrote down the name from the menu in my phone. I'm stunned to read about this family's fire but overjoyed at their determination and perserverance. I'm sold (heart + mind) on Big Blue Woods and hope I can order it from somewhere online or locally. - pritish from san francisco, ca.So I had this cheese during a brilliant dinner in san francisco and I wrote down the name from the menu in my phone. I’m stunned to read about this family’s fire but overjoyed at their determination and perserverance. I’m sold (heart + mind) on Big Blue Woods and hope I can order it from somewhere online or locally. - pritish from san francisco, ca.
]]>Comment on Crave Brothers by Carole Mannhttp://cheesebyhand.com/?p=319#comment-621
Sat, 14 Oct 2006 20:35:21 +0000http://cheesebyhand.com/?p=319#comment-621This reminds me of when I lived on a farm in Idaho. We used to make our own mozzerella. It was sooo good warmed and melted over potatoes. This is making me hungry!This reminds me of when I lived on a farm in Idaho. We used to make our own mozzerella. It was sooo good warmed and melted over potatoes. This is making me hungry!
]]>Comment on Sea Breeze Farm by jodi olsonhttp://cheesebyhand.com/?p=237#comment-618
Sat, 14 Oct 2006 17:00:43 +0000http://cheesebyhand.com/?p=237#comment-618Would like to join in the grape stomping at the next event. Please let me know when this will happen.
Thank you, JODIWould like to join in the grape stomping at the next event. Please let me know when this will happen.

Thank you, JODI

]]>Comment on Stop-action is fun! by rebeccahttp://cheesebyhand.com/?p=338#comment-611
Sat, 14 Oct 2006 00:00:21 +0000http://cheesebyhand.com/?p=338#comment-611I love this (of course)!! My favorites are the headless arms reaching into the vat as Mariano stacks the curd and the one sheep (latter half) that just stands there watching rush hour. More, more!
What a grand adventure for you.
RebeccaI love this (of course)!! My favorites are the headless arms reaching into the vat as Mariano stacks the curd and the one sheep (latter half) that just stands there watching rush hour. More, more!
What a grand adventure for you.
Rebecca
]]>Comment on Goat Lady Dairy by Wm. Morehousehttp://cheesebyhand.com/?p=112#comment-604
Thu, 12 Oct 2006 15:43:53 +0000http://cheesebyhand.com/?p=112#comment-604I'm looking for a source to buy goat yogurt. We were in Scotland last October, and found goat yogurt in a supermarket. After that, in Scotland
and the U.S. we haven't found any. Can you give us a source. It was soooo
thick and yummy the commercial yogurt we find here is a poor substitute.I’m looking for a source to buy goat yogurt. We were in Scotland last October, and found goat yogurt in a supermarket. After that, in Scotland
and the U.S. we haven’t found any. Can you give us a source. It was soooo
thick and yummy the commercial yogurt we find here is a poor substitute.
]]>Comment on The tables are turned… by Jacquelinehttp://cheesebyhand.com/?p=254#comment-594
Wed, 11 Oct 2006 16:56:04 +0000http://cheesebyhand.com/?p=254#comment-594This is great! It's fun to put a face with your name, Michael.This is great! It’s fun to put a face with your name, Michael.
]]>Comment on Stop-action is fun! by Jacquelinehttp://cheesebyhand.com/?p=338#comment-593
Wed, 11 Oct 2006 16:30:27 +0000http://cheesebyhand.com/?p=338#comment-593This is so cool. I want to work with the group of ladies at the Mozzarella company. How about real cheese flipbooks for the holidays? From Goat to milk to x, y, z Kids could see where their cheese comes from...
I think your jazzy shirts would make great gifts, too. I'm adding it to my upcoming list on the Leather District Gourmet blog.
Cheese & Cheer
Jacqueline Church
http://gourmetfood.suite101.com
http://leatherdistrictgourmet.blogspot.comThis is so cool. I want to work with the group of ladies at the Mozzarella company. How about real cheese flipbooks for the holidays? From Goat to milk to x, y, z Kids could see where their cheese comes from…

I think your jazzy shirts would make great gifts, too. I’m adding it to my upcoming list on the Leather District Gourmet blog.

]]>Comment on Spinach, Cows, and Corn by jacqueline churchhttp://cheesebyhand.com/?p=350#comment-523
Thu, 05 Oct 2006 19:30:46 +0000http://cheesebyhand.com/?p=350#comment-523Michaeal: A great piece. I also tried to get more info out sooner, (perhaps you saw "Requiem for Popeye"). I always say "if your farmer doesn't have a face, you should be scared."
More and more good reasons to shop local farmer's markets and artisanal producers.
I have an unrelated question. As one of my fromagiers superbe...can you tell me about a delicious cheese I picked up on Toronto. Lost the label I was saving for research, I think it's called borchette tartufo? It's a semi-soft cheese laced with black truffle bits. It's just wonderful. Never saw it before. Every bite is creamy and perfumed with the truffle.
Anyone making that here? Have you been to Boston's very own Formaggio's Kitchen? I'll check there too...
Cheers,
Jacqueline
http://gourmetfood.suite101.com
http://leatherdistrictgourmet.blogspot.com
ps is there a preferable place to submit random cheese questions?Michaeal: A great piece. I also tried to get more info out sooner, (perhaps you saw “Requiem for Popeye”). I always say “if your farmer doesn’t have a face, you should be scared.”

More and more good reasons to shop local farmer’s markets and artisanal producers.

I have an unrelated question. As one of my fromagiers superbe…can you tell me about a delicious cheese I picked up on Toronto. Lost the label I was saving for research, I think it’s called borchette tartufo? It’s a semi-soft cheese laced with black truffle bits. It’s just wonderful. Never saw it before. Every bite is creamy and perfumed with the truffle.

Anyone making that here? Have you been to Boston’s very own Formaggio’s Kitchen? I’ll check there too…

]]>Comment on Sweet Home Farm by Judy Bonnerhttp://cheesebyhand.com/?p=122#comment-507
Tue, 03 Oct 2006 02:25:39 +0000http://cheesebyhand.com/?p=122#comment-507Could you please give me specific directions to put in a newsletter that I write for our condo in Perdido Key. Also your hours of operation. We love coming to your place. A real highlight in our life. We would like to share it with others.
Judy BonnerCould you please give me specific directions to put in a newsletter that I write for our condo in Perdido Key. Also your hours of operation. We love coming to your place. A real highlight in our life. We would like to share it with others.
Judy Bonner
]]>Comment on Carr Valley Cheese Company by Char Goodwinhttp://cheesebyhand.com/?p=318#comment-502
Sun, 01 Oct 2006 15:55:21 +0000http://cheesebyhand.com/?p=318#comment-502WILL BE VISITING THE GREENBAY AREA OCT. 9-14TH AND WOULD LOVE TO VISIT ONE OF YOUR PLANTS. AS A CHILD WE WENT TO OCONTO FALLS FOR FAMILY VACATIONS WHERE MY DAD'S FAMILY CAME FROM. MY FAVORITE MEMORY WAS OF GETTING CHEESE CURDS AT THE FACTORY. PLEASE ADVISE WHERE WE MIGHT VISIT . THANK YOU SO MUCH.WILL BE VISITING THE GREENBAY AREA OCT. 9-14TH AND WOULD LOVE TO VISIT ONE OF YOUR PLANTS. AS A CHILD WE WENT TO OCONTO FALLS FOR FAMILY VACATIONS WHERE MY DAD’S FAMILY CAME FROM. MY FAVORITE MEMORY WAS OF GETTING CHEESE CURDS AT THE FACTORY. PLEASE ADVISE WHERE WE MIGHT VISIT . THANK YOU SO MUCH.
]]>